Ice cream with pistachios

Pistachio ice cream has long ceased to be a rarity; it can be purchased in any store. But only by preparing it at home can you be sure of the naturalness and quality of the ice cream, because its main ingredient is pistachios, the cost of which is quite high. This is due to the labor intensity of cultivation. The pistachio tree produces a harvest after 7-12 years of growth and only once every two years. This is why artificial flavors, colors and pistachio substitutes are used in finished ice cream.

1. Calories
   380,57 kcal
2. Protein
   7,36 gram
3. Fat
   29,81 gram
4. Carbohydrates
   24,47 gram
5. ~ Time
   5 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Pistachio

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   250 g
2. Cream 33% fat

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   500 ml = 500 g
3. Sugar

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   6 tbsp. l. = 150 g
4. Chicken egg

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   1 piece = 60 g

Steps:

1. 
   Remove the shells from the pistachios. Set aside some for serving and chop coarsely. Pour boiling water over the main mass and leave for 20 minutes to make the brown skins easier to remove. Prepare a frying pan, a blender or coffee grinder, a saucepan, and a container for freezing the dessert.
2. 
   Prepare the main flavoring ingredient. Remove the skins from the pistachios and dry the peeled nuts in a frying pan over low heat for 5-7 minutes. Grind the peeled and dried nuts in a coffee grinder or blender.
3. 
   Prepare the ice cream base. Beat the egg and sugar until smooth. Heat 250 ml of cream until hot, but do not boil. Gradually add hot cream into the egg mixture, stirring constantly. Whip the remaining cream into a thick foam. Combine all ingredients in one container, adding chopped pistachios. Place the mixture in the freezer for 4 hours.
4. 
   In the absence of special ice cream bowls, serving in martini glasses will look no less impressive. Serve the ice cream garnished with coarsely chopped pistachios.